HONEY CORNBREAD
It's a pleasure to serve this moist cornbread to family and guests. Honey gives it a slightly sweet taste. Most people find it's difficult to eat just one piece. -Adeline Piscitelli, Sayreville, New Jersey
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. Stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. , Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 318 calories, Fat 17g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 290mg sodium, Carbohydrate 37g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein.
HONEY CORNBREAD MUFFINS
Bake a batch of the Neelys' Honey Cornbread Muffins recipe from Down Home with the Neelys on Food Network to go with a backyard barbecue or family chili night.
Provided by Patrick and Gina Neely : Food Network
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
- Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.
HONEY CORNBREAD
A sweet cornbread that will crumble in your hand and melt in your mouth.
Provided by TIM LASTRAPES
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 34m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
- In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.
- Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.
Nutrition Facts : Calories 358.3 calories, Carbohydrate 41.8 g, Cholesterol 87.3 mg, Fat 19.5 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 8.4 g, Sodium 156.6 mg, Sugar 15.4 g
GINGER HONEY
This is sold in large jars in Japanese grocery stores. It is delicious in chamomile or other teas, over yogurt and would be great as a sweetener in cocktails. The honey keeps for about 2 weeks in the refrigerator or you can preserve it and store it for a longer time on the shelf. Make sure your ginger is very fresh. It should feel firm, not spongy when you purchase it. The outer skin should not be wrinkly either. Adapted from the blog Tokyo Terrace
Provided by momaphet
Categories < 15 Mins
Time 11m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Pour the honey into a small saucepan and add the ginger and other spices/flavorings if using. Over medium low heat, bring the honey to a slow and low simmer. Don't get it too hot or it will not have the right consistency. Watching the honey carefully, allow the flavors to infuse for 5-10 minutes, stirring frequently.
- Remove the honey from the heat and allow it to cool. Transfer to a container for storage and allow it to sit for about 5 days before using. (You can try using it sooner but the flavor may not be fully infused) The honey will keep for approximately 2 weeks after the 5 day waiting period.
Nutrition Facts : Calories 1030.6, Sodium 13.6, Carbohydrate 279.3, Fiber 0.7, Sugar 278.4, Protein 1
HONEY-GINGERBREAD COOKIES
Martha Stewart, December 2007 These are great for for gingerbread men and houses! Martha says, "These gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a mildly sweet flavor."
Provided by kelly in TO
Categories Dessert
Time 1h40m
Yield 6 dozen men
Number Of Ingredients 12
Steps:
- Whisk together flour, baking soda, salt, and spices in a medium bowl.
- Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and and wrap each in plastic. Refrigerate for 1 hour.
- Preheat oven to 350 degrees. On a floured piece of parchment, roll dough to 1/4 inch thick. Slide dough and parchment onto baking sheets, and freeze for 15 minutes. (This makes the dough much easier to work with).
- Add a little flour to your cookie cutters and cut out desired shapes. Be sure to clean off the edges of the cutter after each application. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
- Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
- Let cookies stand at room temperature until set, at least 2 hours or overnight.
Nutrition Facts : Calories 1107, Fat 33.9, SaturatedFat 20.3, Cholesterol 151.8, Sodium 835.8, Carbohydrate 191.1, Fiber 4.5, Sugar 95.9, Protein 14.7
GINGER HONEY CORNBREAD RECIPE
Provided by KDudek88
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F. When the temperature has reached 400°F, place a 9"-pre-seasoned cast iron skillet in the oven and heat it while preparing the cornbread batter. In a bowl, combine the flour, corn starch, baking powder, baking soda and salt. Sift the dry ingredients. Using an electric mixer, whisk the eggs with granulated sugar until you get a pale, yellow foam. Add the grated ginger, ginger honey and root beer. Using a wooden spatula, continuously stir while adding the dry ingredient mix, corn meal, butter, 1 tablespoon of candied ginger, milk, brown sugar and 2 tablespoons of oil. Stir well until smooth and wet. Do NOT over-mix for a light result. Open the oven and remove the skillet. Immediately brush the hot skillet with 2 tablespoons of oil, greasing the inside. Transfer the cornbread batter into the hot skillet. Bake for about 10 minutes at 375°F, then lower the heat to 350°F for another 20 minutes. Open the oven; sprinkle with the remaining candied ginger, rotate the skillet for a homogenous result and cook for an additional 10-15 minutes. A skewer or a toothpick inserted into the cornbread should come out clean. Remove from the oven. Allow to cool. Flip out the cornbread, then transfer to a cooling rack.
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HONEY BUTTER CORNBREAD RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (68)Total Time 45 minsCategory Baked GoodsCalories 200 per serving
- Preheat the oven to 375 degrees Fahrenheit. Place the butter in a large (12-inch) cast iron skillet and place the skillet in the oven to melt the butter, about 5 to 13 minutes (keep an extra eye on it as time goes on—we want it to get bubbly and lightly browned, but not burnt).
- Meanwhile, in a large bowl, combine the cornmeal, flour, salt, baking powder and baking soda. Stir to combine, and set aside. In a medium bowl, whisk together the eggs and honey until fully blended. Add the milk and whisk until evenly combined.
- Pour the liquid into the dry mixture, and stir just until moistened through (we’ll stir it more soon). When the butter is melted and golden, use oven mitts (the skillet is crazy hot!) to remove the skillet from the oven, and give it a gentle swirl to lightly coat about an inch up the sides.
- Pour the melted butter into the batter and stir just until incorporated. Pour the batter back into the hot skillet, using a spatula to scrape all of the batter from the bowl into the skillet.
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